Peel the eggplant, and cut into 1/2-inch disks. Beat the egg, and pour some flour onto a plate. Cover the eggplant slices in flour. Then dip in the egg. Next, cook the coated slices in a skillet in olive oil on medium heat.

Place a layer of eggplant slices in the bottom of the casserole dish. Then add a layer of parmesan cheese, using about half. Top with half of the sauce and then a layer of mozzarella cheese slices. Repeat these layers, ending with slices of mozzarella cheese.